3-4 sheets edible rice paper

3 eggs - separated

75g caster sugar

150g soft brown sugar

250g ground almonds

100g dried fruit - peel/raisins/cranberries/sultanas/currants - chopped

½ teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

A pinch of salt

150g whole blanched (deskinned) almonds

100g icing sugar

Juice from ¼ of a lemon

Using a 7cm biscuit cutter, mark the rice paper and cut out the rounds. you should have about 20 for the amount of mix, then place them onto prepared baking sheets, a couple of cm apart

Beat the egg whites in a bowl until soft peaks form, then slowly add the caster sugar, continuing to beat until glossy and thick. Set to one side

Beat the egg yolks with the brown sugar until pale yellow, then fold in the ground almonds, fruit, spices and salt. Now fold in the egg whites ensuring the mix is well combined

Drop heaped tablespoons of the mix onto the rice paper and use the back of the spoon to spread evenly. Sometimes it helps to wet the back of the spoon with a little water to prevent it sticking. Arrange 5 whole amonds in a star shape on top of each biscuit

Heat the oven to 180C, then bake for 15-20 minutes until browned

Remove from the oven and leave to cool for 10 minutes while making the icing

Place the icing sugar, lemon juice and splash of water (about a tablespoon) in a small saucepan and heat gently until the sugar has dissolved and the icing is smooth, then spread over the slightly cooled biscuits before allowing them to cool completely